These crispy levain multigrain rolls are made from a blend of white, wholewheat and whole rye flours. Wheatgerm is added to the dough for extra flavour and nutrition. The dough is leavened by a freshly fed levain with a scant amount of yeast added into the final dough. When eaten fresh from the oven (after cooling) they are crunchy with a wonderfully soft interior. These rolls will keep for 3 days and during storage the crust will soften a bit for an equally enjoyable 1-2 day old breadroll.
Recipe for levain multigrain rolls
Ingredients and method for 10-12 rolls
60g freshly fed levain
200g wheat 550 flour
75g wholewheat flour
210g water (at 30-34 degrees)
In a large bowl or container mix al the ingredients for the levain by hand until just incorporated. Cover and leave to ferment for 6-8 hours.
260g wheat 550 flour
80g wholewheat flour
50g whole rye flour
300g water (at 30-34 degrees)
mix the flours and water by hand and leave to rest and fully hydrate for 20-30 minutes.
160g freshly prepared levain (above)
2g instant dried yeast.
Mix the levain, salt and yeast into the pre-dough and knead ether by hand or with the dough hook of your mixer for 10 minutes. Leave to rest in a covered bowl for 15 minutes before starting the stretching and folding (folding helps create bigger air pockets in your dough). Flatten out and fold your dough over on itself 3 times at 10 minute intervals leaving the dough to relax inbetween each fold. Then leave to rest and ferment in a covered bowl for 2 hours until at least 2.5 increased in time. Once well risen turn out the dough onto a floured work surface and shape into 10-12 ~90g dough balls. Leave to proof on a baking sheet for 1 hour. During the second proof pre-heat your oven to 250 degrees. Just before baking make a cross shaped cut (0.5cm deep) into the surface of the risen dough balls. Bake in hot oven for 30-40 minutes until your desired level of brownedness.